Peri Peri Sauce

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If you've never tried Peri Peri Sauce, you don't know what you're missing. Bright and spicy with lemony garlic undertones, this full-bodied sauce is genuinely addictive.

Prep Time10

Cook Time40

Total Time50

Course: condiment, Sauce

Cuisine: african, portuguese

Servings:

Calories: 65kcal

Ingredients

1 ½ cup red peppers or store bought roasted red peppers, drained.
1 small red onion peeled and cut into qurters
4 cloves garlic
1 tablespoon smoked paprika
¼ cup red wine vinegar or apple cider vinegar
3 tablespoon lemon juice
zest of one lemon finely grated
2 tbsp granulated sugar
2 teaspoon dried oregano
1 teaspoon coarse sea salt or more to taste
1 teaspoon cracked black pepper
2 tablespoon olive oil
6 birds eye peppers optional - seeds removed (more or less to taste)

Instructions

Place a grill pan on the stovetop over high heat. When the pan is hot, add the peppers and onions.
*For a spicier sauce, add Birds eye peppers (with the seeds removed) to the pan and sear them on both sides.
Sear the peppers and onions for two minutes, then turn them over and sear the other side for an additional two minutes.
Cut the peppers in half and break apart the onions. Then, return them to the pan and continue to sear them for two minutes.
Turn the peppers over to do the other side. Then, remove them from the pan.
*Don't worry if they are not fully cooked, they will get fully cooked in the sauce.
Continue searing the onions for another 2-3 minutes.
Chop the onions and peppers into large chunks.
Add the chunks to the bowl of a food processor. Pulse the peppers and onions until they are very small pieces.
Add the bay leaves to the pan. Bring the mixture to a light boil, then reduce the heat and simmer for 20-30 minutes.
Remove the bay leaves from the peri peri sauce. Let the mixture cool for five minutes, then pour it back into the food processor.
Add the red wine vinegar, lemon juice, and the remainder of the lemon zest to the food processor. Puree the mixture for 1-2 minutes.
With the machine running, slowly pour the olive oil into the food processor. Continue to puree the mixture until smooth.

Notes

*If you don’t have red wine vinegar, you can use apple cider vinegar or white vinegar to make this traditional African sauce.

What can I use instead of bird's eye chilis?

If you can’t find bird's eye chilis, look for red Thai chilis; they are, for the most part, the same chili. You can also use cayenne pepper, serrano pepper, jalapeño pepper, habanero peppers, or scotch bonnet peppers.

Nutrition